Description
A vibrant and hearty kale salad featuring roasted carrot ginger dressing, crispy roasted chickpeas, fresh vegetables, avocado, dried cranberries, and toasted pepitas. This nutrient-packed salad combines a variety of textures and flavors, perfect for a healthy lunch or light dinner.
Ingredients
Scale
Dressing and Roasted Carrots
- ¾ cup chopped carrots
- ⅓ to ½ cup water
- ¼ cup extra-virgin olive oil (plus more for drizzling)
- 2 tablespoons rice vinegar
- 2 teaspoons minced fresh ginger
- ¼ teaspoon sea salt (plus more for sprinkling)
Roasted Chickpeas
- 1 recipe Roasted Chickpeas (prepared separately as per recipe)
Salad
- 1 bunch curly kale (stems removed, leaves torn into bite-sized pieces)
- 1 teaspoon fresh lemon juice
- ½ teaspoon extra-virgin olive oil
- 1 small carrot (grated)
- 1 small red beet (grated)
- ½ watermelon radish (very thinly sliced)
- 1 avocado (cubed)
- 2 tablespoons dried cranberries
- ¼ cup pepitas (toasted)
- 1 teaspoon sesame seeds
- Sea salt and freshly ground black pepper to taste
Instructions
- Make the dressing and roast carrots: Preheat the oven to 400°F (200°C) and line two baking sheets with parchment paper. Place the chopped carrots on one baking sheet, drizzle with olive oil, sprinkle with sea salt, and toss to coat evenly. Roast the carrots for 20 to 25 minutes until tender and soft. Transfer the roasted carrots to a blender and add the water, olive oil, rice vinegar, minced fresh ginger, and sea salt. Blend until smooth to create a flavorful carrot ginger dressing. Chill the dressing in the refrigerator until ready to serve.
- Prepare roasted chickpeas: On the second baking sheet, spread the chickpeas and roast according to the separate roasted chickpeas recipe until crispy and golden. Set aside for topping the salad.
- Massage the kale: Place the kale leaves in a large mixing bowl. Add fresh lemon juice, extra-virgin olive oil, and a few pinches of sea salt. With clean hands, vigorously massage the kale leaves until they soften and wilt, reducing in volume by about half. This step helps make the kale tender and easier to digest.
- Assemble the salad: Add the grated carrot, grated red beet, thinly sliced watermelon radish, half of the cubed avocado, dried cranberries, toasted pepitas, additional sea salt, and freshly ground black pepper to the massaged kale. Toss everything together until well combined and evenly distributed.
- Add dressing and toppings: Drizzle the carrot ginger dressing generously over the salad and toss lightly again. Then, top the salad with the remaining cubed avocado and crispy roasted chickpeas. Sprinkle the salad with sesame seeds for added texture and flavor. Adjust seasoning with additional salt and pepper as desired.
- Serve immediately: Serve the salad fresh to enjoy the vibrant textures and flavors at their best. Optionally, drizzle a little extra olive oil over the top before serving for enhanced richness.
Notes
- This fresh kale salad is packed with nutritious and colorful vegetables combined with crispy roasted chickpeas, creamy avocado, and crunchy pepitas for a balanced meal.
- Massaging the kale is key for tender leaves and better flavor absorption.
- Prepare the roasted chickpeas ahead of time or use your favorite store-bought variety if short on time.
- Serve as a standalone meal for lunch or a light dinner, or pair with grilled protein for a heartier option.
Nutrition
- Serving Size: 1 bowl (approx. 1/4 of recipe)
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 220 mg
- Fat: 21 g
- Saturated Fat: 3 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 8 g
- Protein: 7 g
- Cholesterol: 0 mg
